Tomato curry is popularly known as 'onion tomato masala' in India. It is a base for many delicious curries. You can make this curry ahead of time and freeze it for months. Then, when you want to make a curry, reheat the curry and add beans, vegetables, meat, or even seafood, and your curry is ready. I hope you enjoy this classic base recipe.
3 tablespoons vegetable/peanut oil
2 medium-size garlic cloves, peeled and roughly chopped
2 inch piece of fresh ginger root, peeled and roughly chopped
1 medium-size red onion, roughly chopped
1 teaspoon sea salt
1 cup Roma tomatoes, roughly chopped
1/4 cup cilantro, chopped
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon garam masala
1/4 teaspoon black pepper, freshly ground
Using a food processor, mince ginger and garlic.
Add onions and pulse 15 times or as many pulses it takes to mince onion. Remove into a bowl and set aside.
In a medium saucepan over medium heat, heat oil.
Add onions, ginger, garlic, and salt. Cook for 7 minutes. Stir once every minute.
Add the ground spices and mix. Cook for a minute.
Add tomatoes and mix well. Reduce heat to low.
Cover and cook for 5 minutes. Stir once in between.
Using the back of your spoon, small the tomatoes, cover and cook again for 5 minutes.
Add 1/4 cup of warm water. Mix.
Remove from heat and add cilantro. Set aside.